| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
|
Onions |
| 1/2 |
lb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
White wine |
| 4 |
c |
Beef stock |
| 1 |
|
Bay leaf |
|
|
Salt |
|
|
White pepper |
| 4 |
sl |
Sourdough French bread |
|
|
Parmesan cheese; grated |
|
|
Butter |
|
|
Paprika |
| 4 |
sl |
Swiss cheese |
INSTRUCTIONS
Saute sliced onions in butter. Add flour & white wine. Blend well. Add
stock & bay leaf. Season with salt & pepper to taste. Simmer slowly for 3
hours. When ready to serve, fill individual ovenproof bowls. Preheat oven
to 350 F. Butter bread slices & sprinkle with Parmesan cheese & paprika.
Bake in preheated oven until golden brown. Top each bowl with toast & a
slice of Swiss cheese. Broil until cheese melts. Serve piping hot.
THE COVEY
CARMEL VALLEY ROAD, CARMEL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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